Description
A satisfying plate of sticky, sweet, and savory chicken wings served with crispy golden fries and a refreshing side salad.
Ingredients
Scale
For the Crust:
- 2 lbs chicken wings, split and tips removed
- 1 lb russet potatoes, cut into fries
- 4 cups mixed salad greens (e.g., lettuce, arugula, spinach)
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- Salt and black pepper to taste
- Cooking oil for frying or baking
- Optional: sesame seeds and chopped green onions for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss chicken wings with salt, pepper, and 1 tbsp vegetable oil. Arrange on a baking sheet and bake for 25-30 minutes until golden and cooked through.
- While wings bake, cut potatoes into fries. Soak in cold water for 10 minutes, then pat dry. Heat cooking oil in a deep fryer or large pot to 350°F (175°C) and fry fries in batches until crispy, about 5-7 minutes. Drain on paper towels and season with salt.
- In a small saucepan, combine soy sauce, honey, brown sugar, garlic, and ginger. Simmer over medium heat for 5-7 minutes until slightly thickened. Stir in sesame oil.
- Toss baked chicken wings in the sticky sauce until fully coated. Return to baking sheet and broil for 2-3 minutes until caramelized.
- In a large bowl, combine salad greens, cherry tomatoes, and red onion. Toss with a light dressing of olive oil, lemon juice, salt, and pepper.
- Arserve chicken wings, crispy fries, and fresh salad on a plate. Garnish wings with sesame seeds and green onions if desired.
Notes
You can customize the seasonings to taste.